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1Handle raw chicken safely. Like any raw meat, chicken may carry bacteria (including salmonella) that is harmful when consumed.[1] Keep the following in mind to prevent food poisoning.

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The bacteria in chicken multiplies most rapidly between 40°F and 140°F (4°C and 60°C), so try to keep the chicken cold.[2] Purchase chicken right before leaving the grocery store. All perishables, including chicken, should be the last thing bought before checking out. Store chicken in a cooler with ice, if the trip home will be extended. Promptly store the chicken in the refrigerator at 40°F (4°C).

Just because bacteria growth is limited at colder temperatures doesn't mean that freezing temperatures kill bacteria. The only way to destroy bacteria is by cooking chicken thoroughly.

Keep the chicken isolated. Keep the chicken isolated. The bacteria in chicken will only be troublesome if you eat it, not if you get it on your skin, but it could possibly contaminate other foods that aren't going to be cooked before being eaten.[2] At the store, place the package of chicken in a plastic bag. Most stores have plastic bags available just for this purpose. Store the package of chicken where meat juices won't accidentally drip onto other foods. If your refrigerator has a meat drawer, store the chicken inside it.

Though old cookbooks recommend rinsing chicken before cooking, this is unnecessary as cooking the chicken properly removes all bacteria.[2] In fact, rinsing may actually cause more harm as the bacteria could spread into the sink, onto counter tops and onto other nearby objects.[3]

Wash hands thoroughly after handling chicken. Do this before moving onto the next step of the cooking process.

Sanitize all kitchen surfaces thoroughly after they've come in contact with uncooked chicken.